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1
For the filling: Dry tofu as well as you can with a towel.
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2
Cut into 3-4 pieces and place in the food processor.
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3
At first it will be crumbly but process it for a few minutes until it reaches a pasty consistency.
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4
Once it reaches this consistency, add cashews until well-mixed, then add basil, dill, salt and lemon juice.
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5
For the rice papers: Take a bowl or a pan and fill it with warm water.
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6
Place a dry, clean towel next to it.
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7
Take the first rice paper and place it inside the bowl, for approximately 15 seconds until paper is softer.
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8
Make sure your hands are in contact with the rice paper at all times to prevent it from folding because of the temperature.
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9
Once paper has softened, place it on a clean, dry towel.
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10
Pour a heaped tablespoon of the filling onto the paper, close to one of the edges of the paper.
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11
With your fingers, try to mold it to be somewhat linear and with equal proportions all across the surface you smeared it upon.
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12
Fold the margin of the rice paper on the filling and then fold the two lateral margins on each side of the filling.
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13
Roll the paper until it covers the entire mold.
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14
Make sure it is tightened on all sides.
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15
Preheat oven to 200 degrees C (392 degrees F).
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16
Brush all sides of the Borek with oil and spread sesame seeds on top.
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17
Place the boreks in an oven pan lined with parchment paper and bake for 10 minutes.
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18
Flip and bake another 10 minutes.
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19
After that, flip again for 35 minutes until they turn slightly golden in color.
